This Cinnamon Roll Pancakes recipe brings two comfort food favorites into one golden, swirled stack.
You’ll be making soft buttermilk pancakes layered with brown sugar and cinnamon, topped with a warm cream cheese glaze and a drizzle of whipped honey. Each pancake holds its own swirl, slightly caramelized around the edges and pillowy in the center. The result reminds me of the best part of a cinnamon roll the gooey middle but cooked in a skillet and ready in less than 40 minutes.
You won’t need yeast, rising time, or anything fussy. Just a few pantry staples, a warm pan, and the right swirl technique. I’ve tested these enough times to be confident you’ll get it right on the first try.
These are my go-to for fall breakfast gatherings, cozy brunches, or days when a regular pancake doesn’t feel like enough. Keep them warm in a pancake warmer while you cook in batches, and every plate will feel fresh off the skillet.
Let’s get into it.
What Makes These Cinnamon Bun Pancakes Work So Well
The combination of tangy buttermilk, baking powder, and baking soda gives the pancake batter just the right lift. It makes each one soft but not too airy. That structure holds the cinnamon swirl in place without breaking or bleeding.
I add the swirl after pouring the batter, while the pancake cooks. This lets it caramelize lightly on the surface without melting into the batter. You end up with a defined cinnamon roll effect that holds its shape and flavor.
Each swirl includes just three ingredients: melted butter, brown sugar, and cinnamon. But when piped into the batter and flipped in the pan, the swirl takes on a toffee-like crispness in some spots and stays gooey in others.
After stacking, a quick cream cheese glaze poured over the top brings back the familiar finish of cinnamon rolls—only this time, it melts into warm pancakes. A spoonful of whipped honey, if you have it, adds an extra layer of warmth and sheen.
You can also serve these with Cinnamon Roll Frosting if you prefer something thicker and more decadent than glaze. I sometimes do that when I want more of a dessert finish. Get the frosting recipe here.
How to Mix the Pancake Batter for Best Texture
Start by mixing your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla. Once you pour the wet ingredients into the dry, stir gently until just combined. A few lumps are fine, too much mixing will give you dense pancakes.
If you’ve ever made sweet potato pancakes, this texture will feel familiar. Slightly thick, slightly lumpy, but pourable.
The batter holds well while you prepare the swirl. You don’t need to rush.
How to Get the Cinnamon Swirl Just Right
Melt the butter, then mix it with packed brown sugar and cinnamon until smooth. Transfer this into a squeeze bottle or a small zip-top bag. If you go the bag route, snip a small corner just enough to make a clean line when piping.
When the skillet is hot, pour a scoop of batter and immediately spiral the cinnamon swirl on top. Start from the center and work out. Keep the swirl thin and even. A thick swirl will overflow when flipped, while a too-thin swirl might disappear into the batter.
I like to wipe the skillet between pancakes to keep the swirl clean and prevent burnt sugar buildup. That one extra step keeps each pancake looking golden and fresh.
For another fall favorite that uses a similar cinnamon sugar swirl technique, try the Cinnamon Roll Cake. It follows a similar pattern—only baked in a dish instead of flipped on a skillet.
Cream Cheese Glaze vs Maple Syrup: Which Topping Works Best?
I’ve tried both. I’ve served these with classic maple syrup, with whipped honey, and with a tangy cream cheese glaze. The glaze always wins in my notes.
Here’s why: the cream cheese balances the sweetness of the swirl and adds a creamy finish that coats each bite. Syrup tends to pool, while glaze clings. It also tastes closer to an actual cinnamon roll.
If you’re short on cream cheese, you can substitute Greek yogurt in small amounts to get a similar texture, but the taste will lean more tart. I wouldn’t skip the butter or powdered sugar, though they hold the glaze together.
How to Keep Pancakes Warm While Cooking Batches
These pancakes stay soft for a while, but the swirl sets best when they’re warm.
Use a pancake warmer if you have one. If not, a low oven (around 200°F) with a lined tray works just fine. Place the pancakes in a single layer so they don’t steam. Add parchment paper between layers if stacking for more than 10 minutes.
This method also works for cinnamon pancakes and pumpkin pancakes, both of which I rotate into my fall breakfast menus.
Reheat leftovers in a skillet or toaster not the microwave. The swirl hardens too much under direct heat and loses its texture.
Serving Notes and Leftover Tips
Serve stacks of 3 to 4 pancakes drizzled with glaze and topped with extra cinnamon butter or whipped honey.
I usually add a pinch of cinnamon on top for contrast and color. You can also dust with powdered sugar or add chopped pecans for crunch.
Store leftovers (without glaze) in an airtight container in the fridge for up to three days. Freeze with parchment between layers, then reheat directly from frozen. The swirl may darken slightly, but the flavor stays intact.
If you’re looking for something more playful, try these with a swirl of softened Cinnamon Roll Focaccia dough on the side. I once did a brunch table with both—sweet focaccia and cinnamon pancakes and it got more compliments than the egg dishes.
Try These Cinnamon Bun Pancakes and Tell Me How They Turned Out
I’ve tested this recipe through trial, error, and Saturday mornings with a full house. It’s reliable. It pleases both kids and grownups. And it feels special without requiring too much effort.
If you try them, save this recipe to your Fall Breakfast or Cinnamon Rolls board on Pinterest.
And let me know in the comments how your swirl turned out or if you added your own spin.
Happy stacking.
Cinnamon Roll Pancakes Recipe
Cinnamon roll pancakes swirl rich cinnamon sugar into fluffy pancake batter, then cook into golden pancakes with crisp edges and soft centers. I spoon the swirl right onto the batter as it cooks, then top each stack with cinnamon butter and a drizzle of whipped honey. It’s like cinnamon rolls and pancakes finally teamed up. These cinnamon bun pancakes are great for a fall breakfast or lazy brunch when you want something cozy and sweet. The swirl caramelizes just enough to add texture without burning, and everything stays warm in the pancake warmer until serving. If you’re into golden pancake stacks with cinnamon swirl flavor baked right in, this one’s for you. Add it to your fall breakfast lineup now.
Ingredients
- FOR THE PANCAKES
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- FOR THE CINNAMON SWIRL
- ¼ cup unsalted butter, melted
- ⅓ cup packed brown sugar
- 1 tablespoon ground cinnamon
- FOR THE CREAM CHEESE GLAZE
- 2 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 to 3 tablespoons milk (adjust for consistency)
Instructions
- MAKE THE CINNAMON SWIRL: In a small bowl, stir together the melted butter, brown sugar, and cinnamon until the mixture is smooth and well combined. Transfer to a squeeze bottle or a zip-top bag with a small corner snipped off. Set aside.
- PREPARE THE PANCAKE BATTER: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until fully combined. Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix. The batter will be slightly lumpy.
- COOK THE PANCAKES WITH SWIRLS: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil. Pour about ¼ cup of batter onto the skillet. Immediately pipe a cinnamon swirl over the pancake, starting at the center and spiraling outward. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook for another 2 minutes, or until golden. Wipe the skillet clean between batches to prevent the cinnamon sugar from burning.
- MAKE THE CREAM CHEESE GLAZE: In a small bowl, beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, then mix until fully incorporated. Stir in milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
- ASSEMBLE: Stack the warm pancakes on a plate and drizzle generously with the cream cheese glaze. Serve immediately with an optional sprinkle of cinnamon or extra brown sugar.
Notes
For best results, keep the cinnamon swirl mixture warm so it stays fluid for piping. You can microwave it for 5–10 seconds if it begins to thicken. Store leftover pancakes without glaze in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a toaster or skillet.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 240Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 310mgCarbohydrates 30gFiber 1gSugar 16gProtein 4g
